Beijing Ground Beef Rice Bowls
Beijing Ground Beef Rice Bowls
Ingredients
For the Beef
- 2 pounds lean ground beef
- 1 teaspoon baking soda
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, as needed
For the Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
For the Beijing Sauce
- 2 tablespoons sweet chili sauce
- 1/3 cup ketchup
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 teaspoon garlic powder
For Serving
- 4 cups white rice, hot, cooked
Instructions
- 1
Add the lean ground beef to a large, hot skillet over medium-high heat. Season with baking soda, salt, black pepper, and garlic powder. Break up the beef with a spoon as it cooks.
⏱️ 8 min
- 2
Continue to cook the ground beef until it is deeply browned and crispy. If there is a significant amount of excess grease, carefully drain it from the pan. Remove the cooked ground beef from the pan and set aside.
⏱️ 5 min
- 3
Add the sliced red bell pepper, yellow bell pepper, and onion to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are slightly softened but still retain a slight crunch.
⏱️ 4 min
- 4
Return the cooked ground beef to the pan with the vegetables.
⏱️ 1 min
- 5
In a small bowl, whisk together all the Beijing sauce ingredients: sweet chili sauce, ketchup, hoisin sauce, rice vinegar, soy sauce, brown sugar, water, and garlic powder.
⏱️ 2 min
- 6
Pour the prepared Beijing sauce into the skillet with the beef and vegetables. Toss everything together to coat evenly. Let the sauce bubble and simmer for 2 to 3 minutes, or until it thickens and becomes sticky, thoroughly coating all the ingredients.
⏱️ 3 min
- 7
Serve the Beijing Ground Beef and Vegetable mixture immediately over hot white rice. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beijing Ground Beef Rice Bowls
For the Beef
- 2 pounds lean ground beef
- 1 teaspoon baking soda
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, as needed
For the Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
For the Beijing Sauce
- 2 tablespoons sweet chili sauce
- 1/3 cup ketchup
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 teaspoon garlic powder
For Serving
- 4 cups white rice, hot, cooked
Instructions
- 1
Add the lean ground beef to a large, hot skillet over medium-high heat. Season with baking soda, salt, black pepper, and garlic powder. Break up the beef with a spoon as it cooks.
⏱️ 8 min - 2
Continue to cook the ground beef until it is deeply browned and crispy. If there is a significant amount of excess grease, carefully drain it from the pan. Remove the cooked ground beef from the pan and set aside.
⏱️ 5 min - 3
Add the sliced red bell pepper, yellow bell pepper, and onion to the same skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are slightly softened but still retain a slight crunch.
⏱️ 4 min - 4
Return the cooked ground beef to the pan with the vegetables.
⏱️ 1 min - 5
In a small bowl, whisk together all the Beijing sauce ingredients: sweet chili sauce, ketchup, hoisin sauce, rice vinegar, soy sauce, brown sugar, water, and garlic powder.
⏱️ 2 min - 6
Pour the prepared Beijing sauce into the skillet with the beef and vegetables. Toss everything together to coat evenly. Let the sauce bubble and simmer for 2 to 3 minutes, or until it thickens and becomes sticky, thoroughly coating all the ingredients.
⏱️ 3 min - 7
Serve the Beijing Ground Beef and Vegetable mixture immediately over hot white rice. Enjoy!
⏱️ 1 min